How to Make Sausage Rolls

Co-authored by Jessica Gibson

Last Updated: November 3, 2022 Tested

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Sausage rolls are classic pub food for a reason. These flaky pastries stuffed with spiced sausage bake up golden brown and are delicious. Roll out purchased puff pastry dough or make your own and combine sausage with seasonings and mushrooms. Lay the sausage on the pastry and cut them into rectangles before you roll them. For a shortcut, use small sausages on puff pastry. Bake your sausage rolls until they're puffed and cooked throughout.

Ingredients

Sausage Rolls^{[1]
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2 tablespoons (28 g) of butter
1 1/3 cups (100 g) of button mushrooms, finely chopped
1 tablespoon (15 ml) of Worcestershire sauce
1 tablespoon (15 ml) of Tabasco sauce
1 tablespoon (4 g) of dried thyme
1 pound (450 g) of sausage meat or ground beef
Salt and freshly ground black pepper to taste
1 16-ounce (450 g) package of puff pastry, thawed
1 egg, beaten

Makes 16 to 20 sausage rolls

Shortcut Mini-Sausage Rolls^{[2]
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1 18-ounce (500 g) package of puff pastry, thawed
1 egg, beaten
8 herbed sausages
Salt and freshly ground black pepper to taste
1 small handful of fresh thyme leaves
Flour for dusting the work surface

Makes 16 small rolls

Method 1

Method 1 of 2:

Baking Shortcut Mini-Sausage Rolls

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1
Preheat the oven to 400 °F (204 °C) and get out the puff pastry.^{[3]
X
Research source} Sprinkle a little flour on your counter and unroll 2 sheets of thawed puff pastry from an 18-ounce (500 g) package.
- Try to keep your work surface cold or roll the pastry out on marble.
2
Roll each puff pastry sheet into a large rectangle. Use a rolling pin and roll each sheet into a rectangle that's 19 x 12.5-in (48 x 32 cm) in size.
- Don't worry about handling the puff pastry delicately since you don't want it to puff up too much as it bakes.
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3
Cut each rectangle into 8 small rectangles. Cut each large rectangle in half with a sharp knife. Make the cut lengthwise and then cut 8 smaller rectangles from each piece.
- You should have a total of 16 small rectangles.
4
Beat 1 egg and cut 8 short sausages in half lengthwise. Crack 1 egg into a small bowl and beat it with a fork. Set the bowl aside and put 8 short herbed sausages on a cutting board. Slice each in half lengthwise.
- You should have 16 thin sausages once you've finished cutting them.
- If you can't find herbed sausages, use any flavored sausage that's available. If the sausages are longer than the pastry rectangles, you may need to cut them to fit.
5
Brush the ends of the rectangles with egg and arrange the sausages. Dip a pastry brush in the beaten egg and brush 1 end of each small rectangle. Place a sausage on the other end of each rectangle.
- The egg will help seal the pastry shut once you assemble the roll.^{[4]
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- Set the leftover egg wash in the refrigerator since you'll need it later.
6
Sprinkle salt, pepper, and thyme over the sausage. Season the sausage with as much salt and pepper as you like. Then scatter 1 small handful of fresh thyme leaves across the sausages.
- If you prefer, use fresh rosemary instead of thyme.^{[5]
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7
Roll each rectangle over the sausages and seal them shut. Gather the end of the pastry closest to the sausage and roll it up and over the meat. Continue to roll until you reach the end of the rectangle with the egg wash. Repeat this for each rectangle.
- Ensure that you roll to the very end with the wash so the roll seals shut.
Set each assembled sausage rolls on a baking sheet and put the sheet in the refrigerator. Chill the rolls until the pastry hardens.
Remove the baking sheet from the refrigerator and use a sharp knife to cut diagonal slits across the top of each sausage roll. Then dip a pastry brush in the egg wash and brush it over each pastry.
10
Bake the mini-sausage rolls for 25 to 30 minutes. Put the baking sheet in the preheated oven and cook the rolls until the pastry is puffed and golden brown. Remove the sausage rolls and serve them while they're still warm.
- If you'd like to check the internal temperature of the sausage, insert an instant-read thermometer. The thermometer should read 160 °F (71 °C) once it's completely cooked.
- Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Heat the rolls at 250 °F (121 °C) until they're warm.

Method 2

Method 2 of 2:

Baking Sausage Rolls

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1
Preheat the oven to 400 °F (204 °C) and make an egg wash. Crack 1 egg into a small bowl and use a fork to whisk it. Set the egg wash aside for when you assemble the sausage rolls.^{[6]
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- You'll need the egg wash to seal the pastry closed and help it brown as it bakes.
2
Sauté the mushrooms for 5 minutes. Put 2 tablespoons (28 g) of butter in a skillet and turn the burner to medium. Stir in 1 1/3 cups (100 g) of finely chopped button mushrooms and cook them until they soften. Turn off the burner and transfer the mushrooms to a bowl.
- The mushrooms should release their liquid once they've finished cooking.
Pour 1 tablespoon (15 ml) of Worcestershire sauce and 1 tablespoon (15 ml) of Tabasco sauce into the bowl. Add 1 tablespoon (4 g) of dried thyme, 1 pound (450 g) of sausage meat, and salt and pepper.
Use a large spoon or your fingers to combine the ingredients in the bowl. The pork sausage should be completely combined with the seasonings. Set the bowl aside while you roll out the puff pastry.
5
Roll 2 thawed puff pastry sheets into 2 large rectangles. Get out a thawed 16-ounce (450 g) package of puff pastry and lay each sheet on a floured surface. Use a rolling pin to roll each pastry until it's about 18 x 12 in (45 x 30 cm) in size.
- It's alright if you handle the pastry more than usual. Being a little rough with the pastry will prevent it from puffing up too much.
Divide the sausage mixture into 2 parts and roll each part into a long, narrow roll. Each portion of sausage should be almost as long as the rectangle.
7
Place the sausage on the pastry and fold the pastry over.^{[7]
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Research source} Lay each long portion of sausage lengthwise along the end of each pastry rectangle. Then dip a pastry brush in the egg wash and brush it along the opposite pastry edge. Hold the edge of pastry that's next to the meat and fold it over. Line it up with the opposite edge and press down firmly so the pastry seals shut.
- The egg wash will help the 2 edges of pastry stick together.
- Repeat this for each rectangle and sausage portion.
8
Cut each pastry roll into 8 to 10 individual sausage rolls. Take a sharp knife or bench scraper and cut each of the pastry rectangles into individual sausage rolls. For smaller rolls, cut each into 10 pieces. Cut several diagonal strips across the top of each sausage roll.
- If you want larger rolls, cut each rectangle into 8 pieces.
9
Put the rolls on a baking sheet and bake them for 15 to 20 minutes. Arrange the sausage rolls so they're at least 1 in (2.5 cm) apart on a baking sheet. Put the sheet in the preheated oven and bake the sausage rolls until they're golden brown in color and the pastry has puffed. Remove and serve the rolls while they're still hot.
- If you'd like to ensure that the meat is cooked, insert an instant-read meat thermometer. The temperature should reach 160 °F (71 °C).
- Refrigerate leftover sausage rolls in an airtight container for up to 2 days. Reheat the rolls in 250 °F (121 °C) oven until they're hot.

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What are bread crumbs?

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Bread crumbs are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meat loaves and similar foods, and making a crisp and crunchy covering for fried foods.

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How would I make sandwiches?

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Take the bread dough for it, put a sausage in the middle, then roll the dough around the sausage. Toss it in the oven.

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Would this work to make fish rolls also?

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Yes, but you must be very careful when working with cooked fish because it tends to fall apart easily.

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Tips

If you prefer, you can make your own puff pastry instead of purchasing it.^{[8]
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Consider serving the sausage rolls with your favorite dipping sauce such as HP or steak sauce.

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